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Curried Cauliflower Rice Soup

Creamy Curried Cauliflower Rice Soup That Comforts Your Soul

Curried Cauliflower Rice Soup is a warm and comforting vegan dish packed with nutritious ingredients, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with coconut oil for added flavor.
  • 1 medium Onion Any sweet onion works well.
  • 3 cloves Garlic Minced, fresh is best.
  • 1 tablespoon Fresh Ginger Grated, ground ginger can be used if in a hurry.
  • 2 tablespoons Curry Powder Adjust for heat preference.
  • 1 teaspoon Ground Cumin Substitute with coriander for a different twist.
  • 1 teaspoon Turmeric Provides color and earthiness.
  • ¼ teaspoon Cayenne Pepper Optional for extra kick.
For the Soup
  • 4 cups Cauliflower Chopped into florets.
  • 4 cups Vegetable Broth Homemade or store-bought.
  • 1 cup Coconut Milk Almond milk or cashew cream are alternatives.
  • 1 cup Frozen Peas Substitute with fresh peas if available.
  • Salt To taste.
  • Pepper To taste.
For the Finish
  • ¼ cup Fresh Cilantro Optional garnish.

Equipment

  • Large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions for Curried Cauliflower Rice Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat for about 1 minute.
  2. Add 1 finely diced onion, stirring for about 5 minutes until translucent.
  3. Incorporate 3 minced garlic cloves and 1 tablespoon of grated ginger, stirring for an additional 1-2 minutes.
  4. Stir in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, and optional ¼ teaspoon of cayenne pepper. Cook for 1 minute.
  5. Add 4 cups of cauliflower florets and 4 cups of vegetable broth, increase heat to high and bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
  6. Blend the soup until smooth using an immersion blender.
  7. Stir in 1 cup of coconut milk and 1 cup of frozen peas, heating through for about 5 minutes.
  8. Season with salt and pepper as needed, ladle into bowls, garnish with cilantro if desired, and serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

This soup is meal prep-friendly and can be frozen for up to 3 months. Reheat gently on the stove adding coconut milk or broth as needed.

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